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The Cen-Tex Smoker · September 2018

did a class with Meat Church last weekend and one of the tastes were “Kansas City Style Burnt Ends”. I can now say I’ve had one and can also say that my rage against them is confirmed and justified. Not saying it was bad or you shouldn’t like them but this is a tragic waste of brisket point if you ask me. This was my one bite before sneaking them into the trash. The other stuff they did was excellent and I think most people liked these as much as anything else. just not my jam. The fatty brisket that was not candied up was fantastic though.

onedbguru · September 2018

I find that burnt ends are an acquired taste for some. Personally, I love burnt ends. Also, there are some that make it better than others.

The Cen-Tex Smoker · September 2018

onedbguru said:

I find that burnt ends are an acquired taste for some. Personally, I love burnt ends. Also, there are some that make it better than others.

I get that. Im really just poking a little fun but I do feel like it’s a waste of the best part of brisket. I can see doing it with pork belly or shoulder but I can’t imagine working so hard to make a perfect brisket then taking the best part of it and dumping sweet sauce all
over it.

DMW · September 2018

The Cen-Tex Smoker said:

onedbguru said:

I find that burnt ends are an acquired taste for some. Personally, I love burnt ends. Also, there are some that make it better than others.

I get that. Im really just poking a little fun but I do feel like it’s a waste of the best part of brisket. I can see doing it with pork belly or shoulder but I can’t imagine working so hard to make a perfect brisket then taking the best part of it and dumping sweet sauce all
over it.

It's what one does when one doesn't know how to properly smoke brisket.

Kent8621 · September 2018

so how was the actual meat church class? they seem pricy, curious if it is worth it.

The Cen-Tex Smoker · September 2018

DMW said:

The Cen-Tex Smoker said:

onedbguru said:

I find that burnt ends are an acquired taste for some. Personally, I love burnt ends. Also, there are some that make it better than others.

I get that. Im really just poking a little fun but I do feel like it’s a waste of the best part of brisket. I can see doing it with pork belly or shoulder but I can’t imagine working so hard to make a perfect brisket then taking the best part of it and dumping sweet sauce all
over it.

It's what one does when one doesn't know how to properly smoke brisket.

Ha! I would say it’s more “a regional thing”. I was actually excited to try it. I can never bring myself to do it at home.

The Cen-Tex Smoker · September 2018

Kent8621 said:

so how was the actual meat church class? they seem pricy, curious if it is worth it.

He had 40 people @ $250 a pop. I like Matt a lot and the class was very good. I would say that if he can fill them up, he should keep doing them. I mainly went just to see how he ran the class etc and he did a great job. His guest was very interesting and a guy I was interested in seeing as well. He had people from as far away as California and AZ that just came for the class and they were happy as a clam. I learned a little and enjoyed it very much. Matt and I cook exactly the same way. I was happy to see that we aren't that far apart and he taught that class similar to the way I would have. His Guest (Evan LeRoy from LeRoy and Lewis bbq in Austin) was really interesting and I learned quite a bit from listening to him. I would say that people got their money's worth and in talking to the other guests, I think most people came away learning a lot from Matt and Evan both.

The Cen-Tex Smoker · September 2018

Matt’s beef ribs

Evans beef cheeks. These were incredible. Smoked for 4 hours and confit in smoked beef tallow for 4 more

Beef cheek barbacoa (shredded after the confit step and served as a taco).

Matts brisket was on point too. Legit Texas style from a guy who has cooked several hundred of them. Fun class and the play between the 2 chefs made it worth every penny. Matt went old school Texas bbq for those who wanted to
learn that and Evan did “new school” which is his specialty. Beef cheeks and pork shoulder porchetta.

caliking · September 2018

The Cen-Tex Smoker said:

DMW said:

The Cen-Tex Smoker said:

onedbguru said:

I find that burnt ends are an acquired taste for some. Personally, I love burnt ends. Also, there are some that make it better than others.

I get that. Im really just poking a little fun but I do feel like it’s a waste of the best part of brisket. I can see doing it with pork belly or shoulder but I can’t imagine working so hard to make a perfect brisket then taking the best part of it and dumping sweet sauce all
over it.

It's what one does when one doesn't know how to properly smoke brisket.

Ha! I would say it’s more “a regional thing”. I was actually excited to try it. I can never bring myself to do it at home.

The Midwestern ‘cue tooth definitely runs sweet. Seems like a common observation of nonMidwesterners competing in the KCBS circuit as well. We’re just not used to it, or into it either. I’m fine with that.

I made burnt ends a time or two, but agree that it’s sacrilegous.

The beef cheeks sound farkin amazing though.

thetrim · September 2018

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

DMW · September 2018

thetrim said:

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

I'll bet they would. Most of that stuff is just showmanship. Very common among the top of the BBQ circuit.

The Cen-Tex Smoker · September 2018

thetrim said:

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

There are some epic dr. BBQ posts on here too. He came on in defense of Guy Fieri- we were laughing about the classic NYT review of Guy’s American Grille (or whatever it was called) in Times Square. It did not go well. Little Steven hated the guy (dr. BBQ) and orchestrated a hilarious takedown. I believe Nola delivered the fatal headshot and dr bbq has never been seen on here again.

bgebrent · September 2018

The Cen-Tex Smoker said:

thetrim said:

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

There are some epic dr. BBQ posts on here too. He came on in defense of Guy Fieri- we were laughing about the classic NYT review of Guy’s American Grille (or whatever it was called) in Times Square. It did not go well. Little Steven hated the guy (dr. BBQ) and orchestrated a hilarious takedown. I believe Nola delivered the fatal headshot and dr bbq has never been seen on here again.

https://eggheadforum.com/discussion/1145485/ot-hilarious-nyt-review-of-guy-fieris-new-times-square-restaurant/p1

The Cen-Tex Smoker · September 2018

bgebrent said:

The Cen-Tex Smoker said:

thetrim said:

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

There are some epic dr. BBQ posts on here too. He came on in defense of Guy Fieri- we were laughing about the classic NYT review of Guy’s American Grille (or whatever it was called) in Times Square. It did not go well. Little Steven hated the guy (dr. BBQ) and orchestrated a hilarious takedown. I believe Nola delivered the fatal headshot and dr bbq has never been seen on here again.

https://eggheadforum.com/discussion/1145485/ot-hilarious-nyt-review-of-guy-fieris-new-times-square-restaurant/p1

That was fast.

bgebrent · September 2018

The Cen-Tex Smoker said:

bgebrent said:

The Cen-Tex Smoker said:

thetrim said:

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

There are some epic dr. BBQ posts on here too. He came on in defense of Guy Fieri- we were laughing about the classic NYT review of Guy’s American Grille (or whatever it was called) in Times Square. It did not go well. Little Steven hated the guy (dr. BBQ) and orchestrated a hilarious takedown. I believe Nola delivered the fatal headshot and dr bbq has never been seen on here again.

https://eggheadforum.com/discussion/1145485/ot-hilarious-nyt-review-of-guy-fieris-new-times-square-restaurant/p1

That was fast.

Laser fast.

. Hilarious thread.

The Cen-Tex Smoker · September 2018

bgebrent said:

The Cen-Tex Smoker said:

bgebrent said:

The Cen-Tex Smoker said:

thetrim said:

That stuff looks awesome.

I agree w/ your thoughts on burnt ends. When you get a brisket point right, there isn't much that you can do with it to make it any better.

One of my favorite nights was when Matt and Dr. BBQ had a twitter war, because Matt posted something about Pork Belly Burnt ends. Dr. BBQ apparently had a real problem with calling anything a burnt end that isn't from a brisket. I don't think they'll be sharing a classroom anytime.

There are some epic dr. BBQ posts on here too. He came on in defense of Guy Fieri- we were laughing about the classic NYT review of Guy’s American Grille (or whatever it was called) in Times Square. It did not go well. Little Steven hated the guy (dr. BBQ) and orchestrated a hilarious takedown. I believe Nola delivered the fatal headshot and dr bbq has never been seen on here again.

https://eggheadforum.com/discussion/1145485/ot-hilarious-nyt-review-of-guy-fieris-new-times-square-restaurant/p1

That was fast.

Laser fast. . Hilarious thread.

I forgot it was mine

lousubcap · September 2018

@The Cen-Tex Smoker great thread and posts. Keep preaching the brisket point gospel, one convert at a time.

DoubleEgger · September 2018

The Cen-Tex Smoker said:

I believe Nola delivered the fatal headshot and dr bbq has never been seen on here again.

Nola is the forum’s Chris Kyle. He’s sniped two that I know of.

Kent8621 · September 2018

The Cen-Tex Smoker said:

Kent8621 said:

so how was the actual meat church class? they seem pricy, curious if it is worth it.

He had 40 people @ $250 a pop. I like Matt a lot and the class was very good. I would say that if he can fill them up, he should keep doing them. I mainly went just to see how he ran the class etc and he did a great job. His guest was very interesting and a guy I was interested in seeing as well. He had people from as far away as California and AZ that just came for the class and they were happy as a clam. I learned a little and enjoyed it very much. Matt and I cook exactly the same way. I was happy to see that we aren't that far apart and he taught that class similar to the way I would have. His Guest (Evan LeRoy from LeRoy and Lewis bbq in Austin) was really interesting and I learned quite a bit from listening to him. I would say that people got their money's worth and in talking to the other guests, I think most people came away learning a lot from Matt and Evan both.

thanks for the review, I have thought about doing it but didn't know if the cost was worth it. I was hoping it wasn't a class trying to sell me a treager the whole time since he converted.

The Cen-Tex Smoker · September 2018

Kent8621 said:

The Cen-Tex Smoker said:

Kent8621 said:

so how was the actual meat church class? they seem pricy, curious if it is worth it.

He had 40 people @ $250 a pop. I like Matt a lot and the class was very good. I would say that if he can fill them up, he should keep doing them. I mainly went just to see how he ran the class etc and he did a great job. His guest was very interesting and a guy I was interested in seeing as well. He had people from as far away as California and AZ that just came for the class and they were happy as a clam. I learned a little and enjoyed it very much. Matt and I cook exactly the same way. I was happy to see that we aren't that far apart and he taught that class similar to the way I would have. His Guest (Evan LeRoy from LeRoy and Lewis bbq in Austin) was really interesting and I learned quite a bit from listening to him. I would say that people got their money's worth and in talking to the other guests, I think most people came away learning a lot from Matt and Evan both.

thanks for the review, I have thought about doing it but didn't know if the cost was worth it. I was hoping it wasn't a class trying to sell me a treager the whole time since he converted.

It’s definitely not that. He does do some Traeger classes but I think he’s pretty clear on what the classes are. He’s selling Meat Church the whole time
but it’s fun and he’s a great host. He even jokes about it. all in good fun-but please buy some swag

The Cen-Tex Smoker · September 2018

Did some pork belly burnt ends tonight just to see what the buzz is about. I still don’t get it. I dont like saucy, sweet bbq and that’s pretty much what this is. Im all for it if you like it but this is just not my deal.

Oakridge competition beef and pork rub (nice sugary rub) cherry and apple smoke,
sweet, sticky honey bbq sauce finish.

YukonRon · September 2018

I am with @The Cen-Tex Smoker and all others on this thread.

Because I did not know any better, I was going to make a few burnt ends from the point of my first brisket.

The reaction from all of the folks in here, was as if I had said I was going to abolish bourbon. You tend to listen, when the mob has its collective pitchfork at your neck, when backed against a wall, so I didn't do it.

Everything I have learned about how to cook on the BGE comes from the chefs on this forum, and there are too many to list. I have stolen something from all of you.

I did try to make those burnt ends on one of my brisket cooks, from one of my whatever number (trust me it is a large number) of briskets I have smoked. I had a small section of point left, and used the remainder for burnt ends, from a recipe found in the forum. They were great, but, I found it to be a waste of good brisket meat. I have never tried doing it again.

Frank (@lousubcap) and others, told me a long time ago, it was the best meat on the cow. I have yet to provide evidence otherwise.

At worst, prior and since my only attempt at burnt ends, I use the remaining point in chili and soups, should there ever be any left after nachos, tacos, burritos, sandwiches, etc., but never a burnt end, to the best of my knowledge, from brisket again.

@DMW, I agree with you, it is likely a process someone does, when unable to properly smoke a brisket. But, even a badly smoked point is still pretty darned good.

lousubcap · September 2018

@YukonRon - dang, you are up and about quite early or still going strong from last night?? My excuse, I'm in the UK so it's around 8:30 AM here.

YukonRon · September 2018

lousubcap said:

@YukonRon - dang, you are up and about quite early or still going strong from last night?? My excuse, I'm in the UK so it's around 8:30 AM here.

How's things in the UK? When I saw your comment I thought you might be tending fire on an all nighter.

I am in the lab working on a project, and I can get more done without the brilliant insight of others.

Enjoy your trip, stay safe, and I hope you brought some spices with you...

YukonRon · September 2018

BTW, GFs restaurant in Roseville (Northern Cal) was gone the last time I was there in late spring. Does he have any left open?

The Cen-Tex Smoker · September 2018

YukonRon said:

BTW, GFs restaurant in Roseville (Northern Cal) was gone the last time I was there in late spring. Does he have any left open?

I had to look myself. He has 13 domestic and 5 international restaurants open! Would have never guessed. He also does “Guys Burger Joints” fleet wide on Carnival Cruise Lines.

TEXASBGE2018 · September 2018

The Cen-Tex Smoker said:

Did some pork belly burnt ends tonight just to see what the buzz is about. I still don’t get it. I dont like saucy, sweet bbq and that’s pretty much what this is. Im all for it if you like it but this is just not my deal.

Oakridge competition beef and pork rub (nice sugary rub) cherry and apple smoke,
sweet, sticky honey bbq sauce finish.

Come up to Ft. Worth and Try Heim BBQ's Pork Belly Burnt Ends. 1 of the best pieces of BBQ I have ever eaten. I lie, I think I ate about 15 of them.

SGH · September 2018

The Cen-Tex Smoker said:

YukonRon said:

BTW, GFs restaurant in Roseville (Northern Cal) was gone the last time I was there in late spring. Does he have any left open?

I had to look myself. He has 13 domestic and 5 international restaurants open! Would have never guessed. He also does “Guys Burger Joints” fleet wide on Carnival Cruise Lines.

The photo was taken on Carnival Valor. The burgers wasn’t bad. The fact that they were free made them spectacular.

The Cen-Tex Smoker · September 2018

TEXASBGE2018 said:

The Cen-Tex Smoker said:

Did some pork belly burnt ends tonight just to see what the buzz is about. I still don’t get it. I dont like saucy, sweet bbq and that’s pretty much what this is. Im all for it if you like it but this is just not my deal.

Oakridge competition beef and pork rub (nice sugary rub) cherry and apple smoke,
sweet, sticky honey bbq sauce finish.

Come up to Ft. Worth and Try Heim BBQ's Pork Belly Burnt Ends. 1 of the best pieces of BBQ I have ever eaten. I lie, I think I ate about 15 of them.

I’ve eaten there a few times but never got the belly burnt ends. I thought the sides were better than the bbq but they were just getting opened up when I was there.

byrne092 · September 2018

I found the pork belly burnt ends to be a little much also (think I'm in the minority as well). Wife and I only ate like 1-2 each and had to stop. On that note, we have a great Asian bakery near by and stuffed 1/2 pieces into a fresh steam bun, amazing...

The Cen-Tex Smoker · September 2018

byrne092 said:

I found the pork belly burnt ends to be a little much also (think I'm in the minority as well). Wife and I only ate like 1-2 each and had to stop. On that note, we have a great Asian bakery near by and stuffed 1/2 pieces into a fresh steam bun, amazing...

I was thinking about this last night. I love Korean bbq and Char Siu and it’s the exact same thing but with Asian flavors. Maybe I’m just hung up on it or maybe char siu or pork buns are just better. One way to find out...

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